Lemon Bundt Cake

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Alright, so to that story about my boyfriend, Casey, and I came fast that I anticipated. That’s because my inspiration for finding a {Pinspirational} recipe today came from him.

Here’s a quick low-down: We’ve been dating for a little over 5 years. We were the best of friends for about 3 years before we decided to start dating. I was nervous of losing my best friend, but it was the best decision I ever made. Now, I can have my cake and eat it too.

Without getting too sappy, let’s just say this is a forever thing. Our families love each other, our families can’t wait for us to get married, and our friends support us. It’s not to say it’s all rainbows {as everyone knows}, but we’ve never given up on each other. Those rainy days where most people run for the hills, we grabbed onto each other harder.

ANYWAYS! Back to the food!

His favorite thing is lemon. He loves any dessert that involves lemon: lemon bars, lemon cake, lemon cookies. One could definitely say he’s a bit obsessed. I decided to surprise him and make him this lemon cake from scratch. As you know, I’ve been going off the ideals and like of my coworkers, it was about time I gave a little love and attention to Casey.

Oh, and yes, I am using that bundt cake pan again. I told you guys I needa put that sucker to work!!

{Results}: EPIC EPIC WIN!!

This cake came out SO wonderful. It’s light, airy, and moist! The best part of all? It’s not overwhelmingly lemon-y. You know what I’m talking about… That sour lemon taste where you can only eat a small sliver of the item. This cake? HA! You could practically eat the whole cake and not even get sick of the taste.

Casey even said it was better than the lemon cake that Pepperidge Farm makes in the freezer section, and that it tastes almost like the Starbucks lemon pound cake. Best compliments ever! 

*Trust me when I say this, {you can} make this, too.

{Lemon Bundt Cake}

Ingredients

Lemon Cake
  • 2 1/4 cups of all purpose flour
  • 2 1/4 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 4 eggs
  • 2 cups of sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of lemon zest
  • 2 tablespoons & 2 teaspoons of lemon juice
  • 1 1/4 cups of whole milk
  • 10 tablespoons of unsalted butter {cubed}
Lemon Glaze
  • 1 1/2 cups of powdered sugar
  • 3-5 tablespoons of lemon juice {based on consistency you’d like}
Lemon Sugar Topping
  • 1 tablespoon of lemon zest
  • 1 tablespoon of granulated sugar

~You’ll need about 3 lemons in order to get enough zest for the whole recipe~

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Directions

  1. Preheat oven to 350 degrees. Grease a bundt pan and set aside.
  2. Lightly whisk flour, baking powder, and salt in a small bowl.
  3. Grab another bowl and beat eggs on low until they are thickened and very pale yellow in color. On low speed, slowly add sugar to eggs, and then beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest.
  4. Slowly pour in dry ingredients on low speed until combined.
  5. In a small saucepan, heat milk until very hot and butter is just melted. Do not boil. Whisk the mixture to help the butter along.
  6. Pour this mixture into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan.
  7. Bake the bundt cake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick.
  9. Turn cake onto a large round platter, cake stand, or wire rack. Allow cake to finish cooling until warm to the touch.
  10. While cake is cooling, prepare lemon sugar and glaze.
  11. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes.
  12. For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency.
  13. Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served.
  14. Sprinkle lemon sugar on top and enjoy!

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